"It might be better known for its cooking classes and packaged Thai curry pastes, but the Michelin Plate restaurant, housed in a stately historic building with classic colonial-style furnishings, is a secret favorite of Thai nobility and their international guests. To ensure the freshest flavors, the chef sources the best local ingredients such as free-range chicken and rice field catfish as well as imported meats like Australian lamb. The complex flavors of traditional Thai cuisine truly shine through in house specialties such as piquant grilled river prawns and mangosteen salad, crab curry with betel leaves and massaman lamb curry with purple sweet potato." - Karen Tee
